https://www.beyondsustenance.com/site/2012/12/scottish-bakery-treats-fern-cakes/
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Roberta Hall McCarron’s Cullen Skink via @ElsieDee
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Irn Bru? Don’t you mean Wreck the Hoose Juice?
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It’s a Coo on a Bru.
I don’t love Irn Bru, which tastes like Cream Soda to me. I like Coos.
I barely drink, so I probably won’t ever try Wreck the Hoose Juice.
I love Hairy Coos.
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Coos are great. They can set their phasers to malky.
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This
Saturday night is Burns Night!
Local Butcher Shop here in Berkeley has their house-made haggis for Burns night.
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Maybe a Bonfire of haggis would help …
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around 2 lb boneless leg of lamb (short leg weighed 2.9 lb with the bone), 1 large shallot, 3 carrots, 2 celery stalks, 2 chopped cloves of garlic, 3 parsnips, half tsp dried thyme, half tsp white pepper, half tsp dried rosemary, half tsp Worcestershire , 1 bay leaf, some Riesling, 3 tbsp butter, 3 tbsp flour,
butter and flour dumplings: 2/3 cup flour, 3 tbsp butter, 3 or 4 tbsp milk, around 3/4 tsp baking powder
Adapted from this recipe, written by a Canadian living in Shetland
I also looked at this recipe. I did not want to add turnips, orange juice, or tomato paste tonight.
The dumplings took closer to half an hour to cook in internally to 200⁰F. I decided I liked the baked look better, so I took the lid off about 15 minutes into cooking them, turned the heat up to 340⁰F with convection fan on, and baked the stew until most of the dumplings were golden and the internal temp hit 200⁰F.
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Cock a leekie soup and toastie with 1057 extra mature Scottish cheddar. Nae wee dram, 'tis still dry January. Delicious meal.
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